| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Jicama (about 1-1/2 pounds), peeled |
| 1 |
tb |
Fresh cilantro, finely chopped |
| 1 |
ts |
Salt, or to taste |
| 3/4 |
c |
Seville orange juice |
| 1 |
lg |
Sweet orange, peeled & thinly sliced |
INSTRUCTIONS
Cut jicama into 1/4" cubes. Add cilantro, salt, and Seville* orange juice
and set aside to season for at least an hour. Serve the salad garnished
with the orange slices.
Note: If you can't get Seville oranges, an acceptable substitute is:
1 teaspoon finely grated grapefruit rind, 3 T. orange juice, 3 T grapefruit
juice, 2 T lemon juice.
Recipe by: Cuisines of Mexico, p. 315 Posted to MC-Recipe Digest V1 #545 by
Lou Parris <lbparris@earthlink.net> on Mar 28, 1997
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